Description
Indulge in the creamy richness of One Pot Sun-Dried Tomato Pasta with Whipped Ricotta, a delightful dish that marries convenience with flavor. In just 30 minutes, you can create a satisfying meal that’s perfect for busy weeknights or casual gatherings. This one-pot recipe features tender pasta coated in a vibrant sun-dried tomato and herb-infused sauce, complemented by the lusciousness of whipped ricotta. With minimal cleanup and maximum taste, this dish is sure to become a staple on your dinner table.
Ingredients
Scale
- 1 jar (8 ounces) oil-packed sun-dried tomatoes
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 1/2 teaspoons smoked paprika
- Red pepper flakes
- 1 pound short-cut pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons lemon juice
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- Fresh herbs: basil, parsley, dill
Instructions
- Drain the oil from the sun-dried tomatoes into a large pot. Chop the tomatoes.
- Heat the pot over medium-high heat and sauté shallots and garlic for about 2 minutes until fragrant.
- Add chopped sun-dried tomatoes, paprika, red pepper flakes, salt, and black pepper; cook for 3-5 minutes.
- Pour in 3 1/2 cups water and bring to a boil. Stir in pasta and cook until al dente (about 8 minutes).
- Meanwhile, whip ricotta and lemon juice in a food processor until smooth; season with salt.
- Stir parmesan cheese and butter into the cooked pasta until creamy. Remove from heat and mix in fresh herbs.
- Serve with whipped ricotta swirled on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg